Innovative shapes and colours for a great Neapolitan confectionery classic, in a new, single-portion version, made with the fresh, smooth taste of Sinfonia extra virgin olive oil.
4
10'
20'
Easy

Ingredients

  • 275 g /

    Eggs

  • 250 g /

    Granulated Sugar

  • 250 g /

    Almonds

  • 200 g /

    Dark Chocolate

  • 100 g /

    SINFONIA EXTRA VIRGIN OLIVE OIL

    sinfonia-1l-comunitario Find out more
  • 15 g /

    Low-fat Cocoa Powder

  • 15 g /

    Maraschino

  • 150 g /

    Raspberries

  • 3 g /

    Isinglass (soaked and squeezed to remove water)

  • 100 g /

    Water

  • 2 g /

    Lecithin

  • to finish /

    Icing sugar

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Instructions

Blend the almonds in a mixer with 125 g of sugar and the cocoa powder. Beat the eggs with the rest of the sugar separately.
Melt the chocolate and mix it with the Zucchi Sinfonia Evo oil. Add the eggs and sugar to the mixture.
Add the ground almonds and the melted chocolate. To conclude, add the maraschino.
Pour the mixture in the moulds (buttered and floured) and bake in the oven for about 10 minutes.

Blend all the raspberries, sieve them and divide them into two weights, 100 g and 50 g respectively.
For the raspberry foam, combine 50 g of raspberries, water and lecithin, and whisk to a foam.
For the jelly, bring the remaining raspberry-purée to the boil and dissolve the isinglass in it, then pour into a container and leave to cool in the refrigerator. Once set, cut into rectangles.

Leave the capresi to stand and turn out onto a serving dish.
With the aid of a spoon, after dusting with the icing sugar, add the raspberry foam and raspberry jelly for serving

THE CHEF:

La Scuola de La Cucina Italiana